ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream of Peanut Soup

Prep time 20 mins
Cook time 15 mins
Yield 6 cups

Ingredients

  • 2 tablespoons butter
  • 1 stalk celery, chopped
  • 1/2 medium onion, chopped
  • 1 1/2 tablespoons Pillsbury BEST® All Purpose Flour
  • 4 cups chicken or vegetable broth
  • 1 cup Jif® Creamy Peanut Butter
  • 1 cup milk
  • Snipped chives
  • Chopped peanuts for garnish

How to Make It

  1. MELT butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about one minute. Whisk in chicken broth, cooking until thickened and bubbly.

  2. REMOVE from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.

  3. ADD the peanut butter and milk, stirring to blend thoroughly. Heat through, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.